Mississippi Pot Roast
Mississippi Pot Roast
Ingredients
- 3 pounds chuck roast, trimmed of excess fat
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 1 ounce ranch seasoning mix, 1 packet
- 1 ounce au jus gravy mix, 1 packet
- 1/2 cup unsalted butter, 1 stick
- 1/2 cup pepperoncini peppers, whole, with 1/4 cup of the brine
Instructions
- 1
Pat the chuck roast dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 2 min
- 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chuck roast on all sides until deeply browned, about 3-4 minutes per side. This step is crucial for developing flavor.
⏱️ 10 min
- 3
Transfer the seared chuck roast to a 6-quart (or larger) slow cooker.
⏱️ 1 min
- 4
Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the top of the roast.
⏱️ 1 min
- 5
Place the stick of unsalted butter on top of the roast.
⏱️ 1 min
- 6
Arrange the whole pepperoncini peppers around the roast in the slow cooker. Pour 1/4 cup of the pepperoncini brine over the roast.
⏱️ 2 min
- 7
Cover the slow cooker and cook on low for 8 hours, or on high for 4-5 hours, until the roast is fork-tender and easily falls apart.
⏱️ 480 min
- 8
Once cooked, carefully remove the roast from the slow cooker and place it on a cutting board or serving platter. Shred the meat using two forks.
⏱️ 5 min
- 9
Skim any excess fat from the pan juices in the slow cooker, if desired. Serve the shredded pot roast with the pan juices. It pairs wonderfully with mashed potatoes, rice, or crusty bread.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mississippi Pot Roast
- 3 pounds chuck roast, trimmed of excess fat
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 1 ounce ranch seasoning mix, 1 packet
- 1 ounce au jus gravy mix, 1 packet
- 1/2 cup unsalted butter, 1 stick
- 1/2 cup pepperoncini peppers, whole, with 1/4 cup of the brine
Instructions
- 1
Pat the chuck roast dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 2 min - 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chuck roast on all sides until deeply browned, about 3-4 minutes per side. This step is crucial for developing flavor.
⏱️ 10 min - 3
Transfer the seared chuck roast to a 6-quart (or larger) slow cooker.
⏱️ 1 min - 4
Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the top of the roast.
⏱️ 1 min - 5
Place the stick of unsalted butter on top of the roast.
⏱️ 1 min - 6
Arrange the whole pepperoncini peppers around the roast in the slow cooker. Pour 1/4 cup of the pepperoncini brine over the roast.
⏱️ 2 min - 7
Cover the slow cooker and cook on low for 8 hours, or on high for 4-5 hours, until the roast is fork-tender and easily falls apart.
⏱️ 480 min - 8
Once cooked, carefully remove the roast from the slow cooker and place it on a cutting board or serving platter. Shred the meat using two forks.
⏱️ 5 min - 9
Skim any excess fat from the pan juices in the slow cooker, if desired. Serve the shredded pot roast with the pan juices. It pairs wonderfully with mashed potatoes, rice, or crusty bread.
⏱️ 5 min